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Sirloin Stir-Fry with Ramen Noodles

 Sirloin Stir-Fry with Ramen Noodles
I created this recipe when I was craving good Chinese food. The leftovers taste just as yummy when reheated the next day. —Annette Hemsath, Sutherlin, Oregon
4 ServingsPrep/Total Time: 30 min.


  • 2 packages (3 ounces each) beef ramen noodles
  • 2 tablespoons cornstarch
  • 2 cups beef broth, divided
  • 1 pound beef top sirloin steak, cut into thin strips
  • 2 tablespoons canola oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 cans (14 ounces each) whole baby corn, rinsed and drained
  • 2 cups fresh broccoli florets
  • 1 cup diced sweet red pepper
  • 1 cup shredded carrots
  • 4 green onions, cut into 1-inch pieces
  • 1/2 cup unsalted peanuts


  • Set aside seasoning packets from noodles. Cook noodles according to
  • package directions.
  • Meanwhile, in a small bowl, combine cornstarch and 1/4 cup broth
  • until smooth; set aside. In a large skillet or wok, stir-fry beef in
  • oil until no longer pink. Add soy sauce; cook for 3-4 minutes or
  • until liquid has evaporated. Remove beef and keep warm.
  • Add the corn, broccoli, red pepper, carrots, onions and remaining

2 of 2

Sirloin Stir-Fry with Ramen Noodles (continued)

Directions (continued)

  • broth to the pan. Sprinkle with contents of seasoning packets.
  • Stir-fry for 5-7 minutes or until vegetables are crisp-tender.
  • Stir the cornstarch mixture and add to skillet. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Drain noodles. Add beef
  • and noodles to pan; heat through. Garnish with peanuts. Yield: 4
  • servings.
Nutritional Facts: 1-1/2 cups equals 593 calories, 28 g fat (8 g saturated fat), 46 mg cholesterol, 2,022 mg sodium, 49 g carbohydrate, 8 g fiber, 38 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.